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Shipping & Returns

Sydney region suburbs, Australia: FREE shipping for orders over $35 (unlimited weight) to most street addresses within the Sydney region that includes over 660 suburbs from the city and Bondi Beach coastline up to Palm Beach, over to Berowra, Richmond, Emu Plains, Campbelltown and down to Heathcote, Port Hacking and Cronulla (or flat rate $8.95 shipping for orders below $35). Shipping to PO Boxes, Parcel Lockers and Poste Restante is charged at $12.95 per 5kg due to the Australia Post prohibition against all other shipping carriers from delivering to these addresses. Click here to check if your suburb and postcode appear on our list of over 660 Sydney suburbs in our FREE shipping area. Order before 10am (Sydney time) for same-day delivery or receive next business day.

Rest of Australia: $10* flat rate for orders over $35 (unlimited weight) to most street addresses within Australia (or flat rate $12.95* shipping for orders below $35). Shipping to PO Boxes, Parcel Lockers and Poste Restante is charged at $12.95 per 5kg due to the Australia Post prohibition against all other shipping carriers from delivering to these addresses. Shipping to remote areas is $10* flat rate for orders over $195 (unlimited weight) or $12.95 per 5kg for orders below $195 to any address. Click here to check product exclusions and maximum shipping quantity limits that apply to these areas.

Worldwide: Yes we are able to ship to New Zealand, Hong Kong, Japan and Singapore. Click here to review our competitive fast express air mail and cheaper sea mail rates based on parcel weight and destination country. Click here to check product exclusions and maximum shipping limits that apply to international orders. Click here to review additional payment requirements for international customers.

Payments

We do not add extra fees or surcharges for any payment type you choose to use.

Australian customers can choose to pay with most credit cards, non-PIN debit cards, charge cards, PayPal (direct login at checkout), PayPal (manual Send Money after checkout) or electronically with a bank transfer/EFT payment (manual transfer after checkout). We also welcome a deposit of cash or either a bank, personal or company cheque directly into our bank account over-the-counter at any convenient local St George Bank branch in Australia.

International customers can choose to pay only using a telegraphic transfer (bank wire) at this time.

Vital Wheat Gluten is 100% gluten which is the protein in flour. This is also a low carb flour! Also called Gluten Flour.

Suitable for Vegans, Lacto Vegetarians, Lacto-Ovo Vegetarians.

Why, when and how to use Vital Wheat Gluten?

The high protein and excellent vitality of Vital Wheat Gluten makes it the protein of choice:

1. in all bakery applications to boost the protein in flours, to create lighter breads by increasing the elasticity of your baked favourites. Professional bakers use Vital Wheat Gluten to create their wonderful baked goods.

- Vital Wheat Gluten is added to low protein flour to boost the protein level which gives it sufficient strength for bread making. Wholewheat, wholemeal and rye flours have lower protein levels due to the high bran content in the flour. Recipes that contain lots of nuts, seeds or added bran can sever gluten strands so adding gluten is required. Bagel recipes have a high gluten content to create the chewiness.

- More accurate guide: Most bread flours contain 12.5% protein. If your bread recipe requires 12.5% protein, though your flour only contains 9.5% protein (by viewing the nutritional information on the label), here is how to work out how much Vital Wheat Gluten to add to achieve 12.5% protein:

Contains: glutenFree of: milk, eggs, dairy, fish, crustacean, nuts, seeds, sulphites and bee products.Label notes: 'May contain traces of egg, dairy, seed, nut, peanut, soy and gluten" - This is just a precautionary note. HOWEVER there is only a negligible trace if any at all, of any of these ingredients in this product. This item is packed in a separate cleaned area.

Add garlic, ginger powder, nutritional savoury yeast flakes to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.

Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.

Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.

Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.

Step 2
Dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
Cover loosely with plastic wrap and let rest about 15 minutes.

Step 3
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for about 2 hours. Alternatively, you can just place the dough in a stainless steel bowl, cover and let rise.

When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

Step 4
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.

When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.

Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.
Cool on a rack.